Oven-Baked Chicken with Potatoes

Method

1. Remove excess fat from the chicken, especially around the cavity and neck.
2. Cut and remove the preen gland at the tail end of the chicken.
3. Flame the chicken over a gas flame to singe off any remaining hairs or feathers.
4. Rub the chicken all over with a half lemon to remove any fat residue.
5. Rinse the chicken under cold running water, then pat dry thoroughly.
6. Inside the cavity, place a whole rosemary sprig, a whole sage sprig, and one smashed garlic clove (skin on).
7. Season the inside of the chicken with salt and pepper.
8. Tie the chicken legs together with kitchen twine to keep the cavity closed.
9. Drizzle a little olive oil in a baking dish and place the chicken on a rack over the dish to catch drips.
10. Add another smashed garlic clove (skin on) to the dish.
11. Season the outside of the chicken with salt and pepper, and massage well.
12. Cut potatoes into large chunks (about 8 pieces per medium potato).
13. Optionally, place thin lemon slices on top of the chicken if it is fatty.
14. Place rosemary sprigs around the chicken and potatoes.
15. Season the potatoes with salt and drizzle with olive oil.
16. Add a few bay leaves and sage leaves to the dish.
17. Cover the dish tightly with aluminum foil, poke a few holes in the foil, and bake in a preheated oven at 200°C (400°F) for 30 minutes.
18. After 30 minutes, remove the foil and continue baking until the chicken is fully cooked and golden brown (about 45 minutes total for a 1 kg chicken).
19. Immediately remove the potatoes from the dish to prevent them from absorbing excess fat.
20. Plate the chicken and potatoes, and serve.